The Solar Terms of Shu: Sichuan Cuisine’s Seasonal Menu

In the heart of China’s Sichuan Basin, the rhythm of daily life has long been guided by the ancient calendar of the 24 solar terms (二十四节气). These markers, rooted in observation of the sun’s movement, not only shape agricultural cycles but also inspire the region’s celebrated cuisine. In Sichuan, each solar term brings its own bounty, flavors, and culinary traditions, weaving a tapestry of taste that evolves throughout the year.

The 24 Solar Terms: Nature’s Culinary Clock

The 24 solar terms divide the year into precise intervals, each reflecting subtle shifts in climate and landscape. From the awakening of insects in Jingzhe to the frosts of Shuangjiang, these terms have historically dictated when to sow, harvest, and—most deliciously—what to eat. In Sichuan, where the land is lush and the seasons distinct, cooks have mastered the art of transforming seasonal produce into iconic dishes.

Spring: Awakening Flavors

As the earth thaws and life stirs, Sichuan kitchens burst with the freshness of spring. During Lichun (Beginning of Spring) and Yushui (Rain Water), tender shoots like bamboo and wild herbs appear on menus. Dishes such as stir-fried bamboo shoots and pea tips (豆苗) celebrate renewal, their crispness echoing the season’s vitality.

With Qingming (Clear and Bright), locals enjoy light, cleansing broths and pickled vegetables, believed to balance the body as temperatures rise. The flavors are gentle, emphasizing the natural sweetness of young greens.

Summer: Cooling and Spicy

Summer in Sichuan is humid and hot, calling for foods that cool and invigorate. During Xiazhi (Summer Solstice) and Dashu (Great Heat), cold dishes like kou shui ji (mouthwatering chicken) and mung bean jelly (凉粉) are popular, often paired with fiery chili oil and numbing Sichuan peppercorns. These combinations stimulate the appetite and help dispel internal heat.

Seasonal vegetables such as cucumbers, tomatoes, and loofah gourd are featured in quick stir-fries and chilled salads. The use of vinegar and garlic increases, believed to ward off summer ailments.

Autumn: Harvest and Abundance

With the arrival of Liqiu (Beginning of Autumn) and Bailu (White Dew), Sichuan’s fields yield an abundance of grains, tubers, and late-summer vegetables. This is the time for hearty stews and braised dishes, such as twice-cooked pork (回锅肉) with fresh peppers and taro.

During Chushu (End of Heat), locals savor river fish and lotus root, ingredients that are at their peak. The flavors become richer, with slow-cooked broths and preserved ingredients making their way into family meals.

Winter: Warming the Body and Soul

Winter’s chill, marked by Lidong (Beginning of Winter) and Dahan (Great Cold), brings a shift to warming, nourishing foods. Hot pots (火锅) take center stage, brimming with fatty beef, winter greens, and mushrooms. Spicy broths and fermented sauces help fend off the cold and invigorate the spirit.

Preserved meats, such as cured sausages and bacon, are prepared during Xiaoxue (Minor Snow) and Dongzhi (Winter Solstice), then enjoyed throughout the season. These flavors are deep and smoky, a testament to Sichuan’s ingenuity in food preservation.

The Art of Eating with the Seasons

For Sichuanese cooks, the 24 solar terms are more than a calendar—they are a philosophy. Eating with the seasons is believed to harmonize the body with nature, promoting health and well-being. Menus in Chengdu and beyond shift subtly every few weeks, reflecting not only what is freshest, but also what is most beneficial for the climate and the body.

Sample Seasonal Menu

Spring:

• Stir-fried bamboo shoots
• Pea tips with garlic
• Pickled mustard greens soup

Summer:

• Mouthwatering chicken (口水鸡)
• Chilled mung bean jelly
• Cucumber salad with garlic and vinegar

Autumn:

• Twice-cooked pork with fresh peppers
• Braised lotus root
• River fish with pickled chili

Winter:

• Sichuan hot pot
• Cured sausage and bacon platter
• Stewed winter greens

Conclusion

The 24 solar terms continue to shape Sichuan’s culinary landscape, offering a delicious reminder of the region’s deep connection to nature. To dine in Sichuan is to taste the seasons—each dish a celebration of time, place, and the enduring wisdom of eating in harmony with the earth.